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Marion Cunningham's Parsley Walnut Salad

Marion Cunningham’s Parsley Walnut Salad
  • Duration
  • Prep Time
  • 6 ServingsServings


  • Parsley Salad
  • 2 bunches curly leaf parsley (about 2 cups)
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup finely chopped California walnutsDressing
  • 2 cloves garlic
  • 6 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Freshly ground black pepper



1 Rinse the parsley under cold water and shake vigorously to get rid of excess water, or spin dry in a salad spinner.

2 Pinch or cut off the stems and discard. Separate the little clusters of parsley leaves into tiny sprigs. The curly leaves make a fluffy of green.

3 Remove the papery skin from the garlic cloves.

4 If you are using a food processor or blender, blend the oil and peeled garlic cloves until the garlic is smoothly incorporated into the oil. Add the vinegar, salt and pepper, and blend.

5 If you''re not using a food processor, crush the garlic cloves by setting them on a cutting board and smashing them under the broadest flat surface of a large chef''s knife.

6 Sprinkle the salt over the smashed garlic and use the same knife to chop the cloves finely. The garlic juices melt the salt and help spread the garlic flavor throughout the salad.

7 Using the flat side of your knife, scrape up the garlic-and-salt mash and put it into a small jar (or plastic container) with a lid. Add the olive oil, vinegar, and pepper, screw the lid on the jar, and shake well.

8 Put the parsley in a bowl, pour the dressing over it, and sprinkle the grated Parmesan cheese and walnuts.

9 Using your hands or a large spoon, mix well so teh dressing and cheese coat the parsley evenly.

Source: Marion Cunningham and California